Bacon and Egg Taco Salad with Chipotle Ranch Dressing

With more chopped vegetables, bacon, egg, and cheese than there is lettuce in the salad, this Bacon and Egg Taco Salad is my favorite kind of salad.

I love it when a salad is so fully loaded that each bite results in loads of great flavor with just enough crunchy lettuce to tie it all together.

Several years ago, while we were up at the cabin, I was craving a taco salad and this recipe is the result of a rummage through the refrigerator over the weekend.

What is Taco Salad?

If you’re not familiar with taco salad, let me introduce you to your new favorite lunch. The best taco salads are basically all the best parts of your favorite tacos, served with lettuce and other vegetables in a bowl, usually tossed with tortilla chips or corn chips.

Some taco salads are served in a tortilla bowl, a crispy corn tortilla shell to hold all your salad fixings. We typically serve ours with corn chips (hi, Fritos, I love you) or tortilla chips on top.

Tacos salads are so easy to throw together and a fantastic way to use up leftover fillings from a taco night. They’re also the perfect way to satisfy a taco craving while getting a few extra veggies into your meal.

Best Taco Salad

As it turns out, this combination of bacon, eggs, and chipotle flavors resulted in one of the very best taco salads I’ve ever made.

I love the slight heat from the chipotle sauce and the bits of egg and bacon make it just unusual enough to make me smile. The whole family enjoyed this for lunch and my non-spice loving son declared it great even without the dressing.

Most of the time, I wind up just adding the liquid from a can of chipotle peppers in adobo sauce or mincing a pepper or two and adding that to the ranch dressing we always have in the refrigerator.

The best taco salads combine everything I love about tacos in one bowl. Plenty of meat and cheese goes into this taco salad recipe and a good amount of veggies, too.

Most taco salads are the standard (and delicious!) combination I mentioned earlier of ground beef, cheese, sour cream, and lettuce. As much as I like a classic ground beef taco salad, I also enjoy branching out from the norm.

I’ve made Chicken and Bean Taco Salad many times and it’s always a hit. With Bacon and Egg Taco Salad I’m getting a little farther away from the norm but the results are just as tasty.

I liked that this salad stayed true to the form of a taco salad but put a breakfast-y spin on it for something a little different. It’s always fun to have “breakfast food” for lunch or dinner, too.

As an aside, if you’re not eating tacos for breakfast now and then, you’re seriously missing out! Bacon and Egg Breakfast Tacos are always a hit in my house and I’m excited I found a way to eat them for more than just breakfast.

Bacon and Egg Taco Salad

You might have gathered that I love cooking with bacon and I especially love adding bacon to salads. Crispy pieces of perfectly cooked bacon added to a bowl of veggies is enough to convert even the most avowed salad hater.

My Southwest Chicken Salad with Spicy Ranch Dressing is another meal you might enjoy if you like a little spice in your salad. It’s not a taco salad by name but it might as well be since I like to top it with plenty of tortilla chips or corn chips when I make it for lunch.

Bacon and Egg Taco Salad Recipe

Place all of the vegetables in a very large bowl and toss to combine.

Add the beans, olives, eggs, bacon and cheese and toss again. (If you are unlikely to eat all of this salad in one meal, this is a good time to set aside a portion for another day.)

Add about 1/4 cup of the dressing and toss well to coat the salad. Add more dressing as desired.

Place all of the vegetables in a very large bowl and toss to combine. Add the beans, olives, eggs, bacon and cheese and toss again. (If you are unlikely to eat all of this salad in one meal, this is a good time to set aside a portion for another day.)

Add about 1/4 cup of the dressing and toss well to coat the salad. Add more dressing as desired. Top with chips and serve immediately. Enjoy!

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About Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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